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EASY Recipes, Manaoag (2026)

13/05/2026

Creamy Rotel Chicken Spaghetti Bake

Ingredients:
spaghetti noodles
cooked chicken shredded
rotel tomatoes
cream cheese
cheddar cheese shredded
heavy cream
butter
garlic powder
onion powder
salt
black pepper

Steps:
cook spaghetti until tender and drain
melt cream cheese butter and heavy cream in pan
add rotel tomatoes and seasonings
stir in chicken and half of the cheddar cheese
mix spaghetti into sauce until fully coated
transfer to baking dish
top with remaining cheese
bake until hot and bubbly

13/05/2026

Honey Sriracha Glazed Turkey Wings

Ingredients:
turkey wings
honey
sriracha sauce
soy sauce
garlic minced
paprika
salt
black pepper
butter

Steps:
season turkey wings with paprika salt and pepper
bake until wings start to brown
mix honey sriracha soy sauce garlic and melted butter
brush glaze all over wings
return to oven and bake until sticky and caramelized
brush extra glaze before serving

13/05/2026

Garlic Butter Seafood Stuffed Potatoes

Ingredients:
large baked potatoes
shrimp chopped
crab meat
butter
garlic minced
cream cheese
cheddar cheese
green onions
old bay seasoning
salt
black pepper

Steps:
bake potatoes until soft
cook shrimp and crab in garlic butter
scoop potato centers into bowl
mix potato with seafood cream cheese cheddar and seasonings
stuff mixture back into potato shells
top with extra cheese
bake until melted and bubbly
finish with green onions before serving

13/05/2026

Cheesy Chicken Bacon Crescent Ring

Ingredients:
crescent roll dough
cooked chicken shredded
bacon cooked and crumbled
cream cheese
mozzarella cheese
cheddar cheese
garlic powder
black pepper
parsley

Steps:
mix chicken bacon cream cheese mozzarella cheddar and seasonings
arrange crescent dough in ring shape on baking tray
spread filling around center
fold dough points over filling to form ring
bake until golden brown
cool slightly before slicing
top with parsley before serving

13/05/2026

Cajun Crawfish Cornbread Dressing

Ingredients:
cornbread crumbled
crawfish tails
onion diced
celery diced
bell pepper diced
butter
chicken broth
cream of mushroom soup
eggs
cajun seasoning
garlic powder
black pepper
parsley

Steps:
cook onion celery and bell pepper in butter until soft
mix cornbread with vegetables and crawfish tails
add cream of mushroom soup eggs and chicken broth
season with cajun seasoning garlic powder and pepper
mix until moist but not too wet
spread into greased baking dish
bake until golden brown on top
top with parsley before serving

13/05/2026

Lemon Herb Rigatoni with Burrata & Roasted Pine Nuts

Ingredients

For the Pasta:

12 oz rigatoni pasta

1/4 cup pasta cooking water (reserved)

1 tbsp sea salt (for boiling water)

For the Lemon Herb Sauce:

3 tbsp extra virgin olive oil

2 cloves garlic, thinly sliced

1 large lemon, zested and juiced

1/2 tsp red pepper flakes

1/2 cup fresh parsley, finely chopped

2 tbsp fresh chives, snipped

For the Roasted Pine Nuts:

1/4 cup pine nuts

1 tsp olive oil

1/8 tsp salt

For Garnish:

1 ball fresh burrata cheese (8 oz)

1/4 cup parmigiano-reggiano, freshly grated

1/2 tsp cracked black pepper

Directions

Bring a large pot of salted water to a boil. Cook the rigatoni according to package instructions until al dente.

While the pasta cooks, place pine nuts in a small skillet over medium-low heat. Toast, stirring frequently, for 3 to 5 minutes until golden brown and fragrant. Remove from heat and set aside.

In a large skillet or wide pan, heat the olive oil over medium heat. Add the sliced garlic and red pepper flakes, sautéing for 1 to 2 minutes until the garlic is golden but not brown.

Reserve 1/4 cup of the pasta water, then drain the rigatoni.

Add the cooked pasta directly into the skillet with the garlic oil. Pour in the lemon juice, lemon zest, and half of the reserved pasta water.

Toss the pasta vigorously over medium heat for 1 minute until the sauce coats the ridges of the rigatoni. Add more pasta water if a silkier consistency is desired.

Remove from heat and fold in the fresh parsley and chives.

Transfer the pasta to a serving bowl. Place the burrata ball in the center and break it open with a knife to let the creamy stracciatella spill out.

Top with roasted pine nuts, grated parmigiano-reggiano, and cracked black pepper.

Nutritional Info (per serving, serves 4)

Calories: 510

Protein: 19g

Carbohydrates: 62g

Fat: 22g

Fiber: 4g

Sugar: 3g

Sodium: 440mg

13/05/2026

Pistachio-Crusted Salmon Bites with Maple Drizzle

Ingredients
For the Salmon

500 g salmon fillet, skin removed and cut into bite-sized cubes
1 tbsp (15 ml) olive oil
½ tsp salt
¼ tsp black pepper
½ tsp garlic powder
1 tsp lemon zest

For the Pistachio Crust

¾ cup (90 g) pistachios, finely crushed
2 tbsp (15 g) breadcrumbs (optional for extra crisp)

For the Maple Drizzle

3 tbsp (45 ml) maple syrup
1 tsp Dijon mustard
1 tsp lemon juice
½ tsp chili flakes (optional)

Garnish

Fresh parsley or dill
Extra crushed pistachios
Cracked black pepper

Directions

Preheat oven to 400°F (200°C). Line a baking tray with parchment paper.

Pat salmon cubes dry and season with salt, pepper, garlic powder, and lemon zest.

Press each piece into crushed pistachios to coat evenly.

Place salmon bites on the baking tray and lightly drizzle with olive oil.

Bake for 10–12 minutes until salmon is cooked and pistachios are golden.

In a small bowl, whisk together maple syrup, Dijon mustard, lemon juice, and chili flakes.

Drizzle maple sauce over the warm salmon bites.

Garnish with fresh herbs, extra pistachios, and cracked black pepper.

Serve immediately as an appetizer or light meal.

Nutritional Info (per serving, serves 4)

Calories: 360
Protein: 28g
Carbohydrates: 14g
Fat: 22g
Fiber: 3g
Sugar: 10g
Sodium: 320mg

13/05/2026

Garlic Steak Rice Bowl with Stir-Fried Veggies

Ingredients:
- 1 lb steak (sirloin or ribeye), cubed
- 2 cups cooked jasmine rice
- 1 cup broccoli florets
- 1 small onion, chopped
- ½ red bell pepper, sliced
- 1 carrot, sliced
- 1 zucchini, sliced
- 3 garlic cloves, minced
- 1 tbsp sesame oil
- 1 tbsp butter
- 2 tbsp soy sauce
- 1 tbsp oyster sauce
- 1 tbsp olive oil
- 1 tsp black pepper
- Salt, to taste

Instructions:
1. Prepare the Rice: Start by cooking your jasmine rice according to package instructions. Once it’s done, keep it warm for assembling the bowl later. This will serve as the delightful base of your meal.

2. Sear the Steak: In a large skillet, heat the olive oil over medium-high heat. Season the cubed steak with salt and black pepper. Add the steak to the hot skillet and sear for about 3-4 minutes, turning occasionally, until the meat is well browned and caramelized. This step locks in superb flavor and creates delicious steak bites.

3. Stir-Fry the Veggies: In the same skillet you used for the steak, reduce the heat to medium. Add butter and let it melt. Toss in the chopped onion, broccoli florets, sliced zucchini, bell pepper, and carrot. Sauté these vegetables for about 5-7 minutes, or until they are tender yet still have a slight crunch. Add the minced garlic, soy sauce, and oyster sauce to the pan, stirring well to combine. This adds a wonderful depth of flavor to the veggies.

4. Build the Bowl: To assemble, scoop warm jasmine rice into bowls. Top it generously with the stir-fried veggies and then pile on the juicy steak bites. Don’t forget to drizzle the sesame oil over everything for that extra layer of savory richness.

5. Serve Hot: Mix it all together and enjoy your flavorful garlic steak rice bowl while it’s warm. This dish is perfect for a comforting weeknight dinner or when you want something that tastes like takeout but is homemade!

Nutritional Information: Approximately 610 calories per serving with around 40g of protein.

Time: Preparation time: 10 minutes | Cooking time: 20 minutes.

13/05/2026

🍗 Chicken Marsala

Ingredients:

* 2 large chicken breasts (cut into 4 thin pieces)
* 1/4 cup plain/all‑purpose flour
* 1/2 tsp salt
* 1/2 tsp black pepper
* 2 tbsp extra‑virgin olive oil
* 2 tbsp unsalted butter
* 2 eschalots or shallots, finely chopped
* 1 garlic clove, minced
* 2 cups sliced white mushrooms
* 1 cup dry Marsala wine
* 1/2 cup chicken stock/broth
* 1/2 cup heavy/thickened cream
* 1 tbsp finely chopped parsley (optional garnish)

Instructions:

1. Pound chicken pieces to even thickness and season with salt and pepper.
2. Dredge each piece lightly in flour, shaking off excess.
3. Heat olive oil and 1 tbsp butter in a pan over medium‑high heat; cook chicken until golden and cooked through, then remove to a plate.
4. Add remaining butter, shallots and garlic to the pan; sauté until soft.
5. Add mushrooms and cook until they release liquid and soften.
6. Pour in Marsala wine and chicken stock; simmer until sauce reduces slightly.
7. Stir in cream and simmer until sauce thickens to a creamy consistency.
8. Return chicken to the pan to warm through.
9. Sprinkle with parsley before serving.

Prep Time: 10 min
Cooking Time: 25 min
Total Time: 35 min
Servings: 4 people

13/05/2026

Big shout out to my newest top fans! 💎 Oliver Arrow, Michel Angelo Duque Culili, Randy McDonald, George Dalisay, Nomer Esteban Agresor, Mellie Ocay, Poonam Gond, Lailafour Montoya, Aldin Rino, Mary Ann Cueto, Xire Yong, Nards Sorianosos, Anne Queen Ta**us, Josefina Jallorina Castro

Drop a comment to welcome them to our community,

13/05/2026

Golden Soy-Glazed Chicken Stir-Fry with Crisp Spring Vegetables and Sesame Finish
Ingredients:

700 g boneless chicken thighs, sliced into strips

2 tbsp soy sauce

1 tbsp oyster sauce

1 tbsp honey

1 tsp sesame oil

4 cloves garlic, minced

1 tsp fresh ginger, grated

1 tbsp cornstarch

2 tbsp vegetable oil

1 onion, sliced

2 carrots, thinly sliced

1 cup snow peas

3 spring onions, sliced

1 tsp chili flakes

1 tbsp sesame seeds

Salt and black pepper to taste

Cooked jasmine rice, for serving

Directions:

In a bowl, combine chicken strips with soy sauce, oyster sauce, honey, sesame oil, garlic, ginger, and cornstarch.

Toss well and let marinate for 10 minutes.

Heat vegetable oil in a large skillet or wok over medium-high heat.

Add the chicken and stir-fry for 5-6 minutes until golden and cooked through.

Remove chicken from the pan and set aside briefly.

In the same pan, sauté onions and carrots for 3 minutes until slightly tender.

Add snow peas and spring onions, cooking for another 2 minutes while keeping the vegetables crisp.

Return the chicken to the pan and toss everything together until coated in the glossy soy-garlic glaze.

Sprinkle with chili flakes and sesame seeds before serving.

Serve hot alongside fluffy jasmine rice.

Prep Time: 10 minutes | Cooking Time: 15 minutes | Total Time: 25 minutes

Kcal: 420 kcal | Servings: 4 servings

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